RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

FLATBREADS:

  • ¾ cup self-raising flour
  • ½ cup Greek yoghurt
  • Salt
  • 2-3 Tbsp Cobram Estate Robust EVOO

DUXELLES:

  • 60m Cobram Estate Robust EVOO
  • 300gm mixed mushrooms, sliced
  • Salt and pepper

TO SERVE:

  • 300gm Persian Fetta
  • 4 spring onions, thinly sliced
  • 1 lemon
  • 1 Tbsp chopped fresh parsley
  • Cobram Estate Robust EVOO

METHOD:

  • Combine the flour and yoghurt in a bowl and season with salt and EVOO. Bring together with your hands and turn out onto a floured bench. Knead for 4-5 minutes until smooth – add extra flour if dough is too wet. Roll into a ball and cover with cling wrap, place aside to rest in the refrigerator for 10 minutes.
  • Meanwhile, make the mushroom duxelles. Heat 2 Tbsp EV olive oil in a pan over medium heat. Add the mushrooms and cook, stirring often for 8-10 minutes or until mushrooms have softened and start to caramelise. Remove from heat and set aside to cool slightly.
  • Remove the dough from the refrigerator and divide into 4 smaller balls. Lightly flour a work bench and roll out each dough ball into a rustic shape, about 5mm thick.
  • Heat 1 Tbsp EV olive oil in a pan over medium-high heat and fry the flatbreads one at a time, until golden on both sides. Transfer to paper towel.
  • To assemble, spread the duxelles over the base of the flatbreads, top with chunks of Persian Fetta and garnish with spring onion, parsley, salt and cracked pepper, lemon zest and a drizzle of EVOO.

Our friends at Wine Selectors recommend pairing this dish with a Rose or Pinot Noir

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